How to Spatchcock a Chicken for Perfectly Even Roasting

Spatchcocking, also called butterflying, is a great way to roast a whole chicken. It helps the chicken cook more evenly, so the meat stays juicy and tender without drying out. I’ll explain what spatchcocking is and why it works so well, then show you how to do it yourself.

What is Spatchcocking?

Spatchcocking is simply removing the backbone of a whole chicken and flattening it out before roasting This allows the chicken to lie flat in the roasting pan rather than sitting upright.

Flattening the chicken allows for more even contact with the hot air circulating in the oven, so the breast and thigh meat cook at the same rate. With an intact chicken, the breast often overcooks and dries out while you wait for the thighs to finish cooking.

The term “spatchcock” is believed to come from the Irish term “spatchcocked” meaning to skewer and grill meat or fish. It’s also sometimes called butterflying because the split and flattened chicken resembles a butterfly shape.

Benefits of Spatchcocking Chicken

There are several advantages to spatchcocking chicken before roasting

• For even cooking, lay the chicken flat so that the meat on the breast and thighs is the same thickness. This lets the dark and white meat cook at the same speed. No more undercooked thighs or dried out breasts!.

• Cooks faster: Removing the backbone allows heat to access and penetrate the inside of the chicken better. Spatchcocking reduces roasting time by around 30 minutes.

• Crispier skin: With more surface area exposed to the dry oven heat, the skin crisps up incredibly well.

• Easier to season: Spreading the chicken open makes it easier to season both sides well. You can even put seasoning or aromatic herbs under the skin.

• Great for grilling: Spatchcocking lets you evenly grill a whole chicken since it lies flat. The bone side can go right on the grates.

• Impressive presentation: Bringing a beautifully roasted, crispy, golden brown spatchcocked chicken to the table makes quite the impact!

How to Spatchcock a Chicken

Spatchcocking a chicken is really simple to do at home with just a pair of kitchen shears or a sharp knife. Here are the easy steps:

Step 1: Remove the backbone

• Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears or a sharp chef’s knife, cut along one side of the backbone from the tail to the neck end.

• Cut along the other side of the backbone in the same way to get rid of it completely. Save the backbone for making stock or sauce later.

Step 2: Flip and flatten

• Flip the chicken over so it is breast-side up. The chicken will flatten out when you press down hard on the breastbone with the heel of your hand. You’ll hear the breastbone crack.

• You can also cut out the breastbone with kitchen shears for an even flatter spatchcocked chicken if desired.

Step 3: Tuck back the wingtips

• Since the wingtips are thin, they can easily burn while roasting. For best results, grab the tip of each wing and bend it backwards to tuck it behind the chicken’s shoulders.

• This keeps the wings protected under the thicker breast meat as the chicken roasts.

That’s all there is to it! Your chicken is now spatchcocked and ready for all your favorite seasoning and roasting.

Tips for Roasting Spatchcocked Chicken

Butterflying the chicken is only half the battle. Follow these tips for the juiciest, crispiest roasted bird:

• Dry brine: Sprinkle salt all over the chicken and let it rest uncovered in the fridge up to 24 hours before roasting. This seasons it throughout and dries out the skin.

• High heat: Crank up the oven temperature to 450°F or higher. The hot dry heat helps render fat and crisp the skin.

• Use a wire rack: Elevate the chicken on a wire rack over a baking sheet so air circulates all around for even cooking.

• Watch oven placement: Put the chicken towards the back of the oven where heat circulates best if you notice it browning unevenly.

• Let it rest: Allow the chicken to rest at least 10 minutes before carving so juices redistribute through the meat.

Spatchcocked Lemon Herb Roast Chicken Recipe

This recipe uses spatchcocking to achieve a picture-perfect roast chicken with crisp skin and moist, flavorful meat in under an hour. An herbed butter adds tons of flavor rubbed under and over the skin.

Ingredients:

• 1 (4-5 pound) whole chicken, giblets removed
• 4 tablespoons salted butter, softened
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 2 cloves garlic, minced
• Zest of 1 lemon
• Kosher salt and pepper
• 1 lemon, halved

Steps:

1. Preheat oven to 450°F. Spatchcock chicken and tuck back wingtips. Pat very dry all over with paper towels.

2. In a small bowl, combine butter, thyme, rosemary, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Loosen chicken skin from breasts and thighs. Rub half of herb butter underneath skin. Rub remaining butter all over outside of chicken and season with salt and pepper.

4. Place chicken skin-side up on wire rack set over rimmed baking sheet. Tuck lemon halves under chicken cavity.

5. Roast 35-45 minutes until skin is crisp and golden and breasts reach 165°F.

6. Let rest 10 minutes before slicing and serving. Enjoy your juicy, flavorful roast chicken!

Spatchcocking the chicken helps it cook so much more evenly. This technique results in perfectly roasted chicken with crispy browned skin every time. While it may seem intimidating, it’s actually a very simple process. With just a pair of kitchen shears and following these steps, you can easily spatchcock a chicken yourself for the best roast chicken possible.